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The Best Gluten Free Blueberry Scones

Sandi Gaertner
These are the best flaky gluten free blueberry scones. You can use any fruit, drizzle with icing or enjoy plain.
4.67 from 92 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Scones
Cuisine American
Servings 8
Calories 276 kcal

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • ¼ cup extra flour for working the dough
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 2 eggs
  • ½ cup almond milk or soy milk
  • 1 teaspoon pure vanilla extract
  • ½ cup butter cold
  • ½ cup blueberries

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Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add your dry ingredients and whisk to blend.
  • Cut the cold butter into chunks and add to the dry ingredients.
  • Use a pastry blender to cut the butter into the flour. Continue cutting until your butter is the size of little crumbs.
  • In a medium bowl, add the wet ingredients and whisk to blend.
  • Pour the wet ingredients over the dry ingredients and mix.
  • Add the blueberries and very gently fold them in. I use my hands so I can be very careful not to smoosh them.
  • Lay a piece of wax paper on the counter. Dust it with some of the extra flour.
  • Drop the dough onto the wax paper. Sprinkle more flour on top. Press to flatten a little.
  • Place another piece of wax paper on top of the dough and use a rolling pin to roll the scones 1" to 1 1/2" thickness as desired.
  • Use a biscuit cutter to cut out circles of dough.
  • Place on a parchment paper-lined cookie sheet and bake for 20-22 minutes until done.
  • Cool on a cooling rack.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. You can use fresh or frozen blueberries. Frozen blueberries will add to the cook time. If you thaw the frozen blueberries, you want to drain as much liquid as possible from them.
  5. These scones will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 276kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 71mgSodium: 175mgPotassium: 123mgFiber: 3gSugar: 15gVitamin A: 414IUVitamin C: 1mgCalcium: 92mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.